Unlike most people here, my cake turned out light & fluffy - NOT dense. It has a great flavor, lovely crumb, etc. I don't know why my mileage varies (could be my sugar/butter stage = SUPER light & fluffy before adding eggs, flour, etc) or it could be that I baked it in my angel food cake pan (professional, vintage heavy aluminum; great, even conductor of heat)
Regardless, it is a fabulous cake, i'm happy with the results and I'd make it again.

I brought this along to dinner at a friend's house on Easter. The friend is a major foodie, so the pressure was on! This dessert passed with flying colors and I was complimented profusely. The cake was tasty and moist and the lavender syrup and blueberries on top were perfect.

I just made this recipe for the
first time and I'm in love!! I did
make a few changes however, which I
think are note worthy. I
substituted milk for buttermilk and
I zezted two lemons and added two
teaspoons of juice. I also doubled
the vanilla and baked in a bundt pan
lowering the baking time to just one
hour. I drizzled chocolate and
lemon icing over the top and it was
out of this world!!

I only made the pound cake. It's a good recipe.
Two notes:
--I had to bake it for 1hr, 20 minutes
--I used a baking powder substitute instead: 1/8 tsp corn starch, 1/8 tsp baking soda, 1/4 tsp cream of tartar
It seemed to rise better than with regular baking powder

4 forks for my sauce modification.
2 forks for original sauce recipe.
2 forks for cake -- too much browning; shorten baking time.
I didn't like the contrast between tart berries and the very sweet syrup. I tried it again -- made the syrup, then cooked the blueberries in it for about 5 minutes. Let cool a little, and served it over vanilla ice cream. Liked it much better this way. Probably good over pancakes, too.